Hasil Pencarian - Maria Piochi

  • Menampilkan 1 - 7 hasil dari 7
Perbaiki Hasil
  1. 1
    Check-All-That-Apply (CATA) Test to Investigate the Consumers’ Perception of Olive Oil Sensory Properties: Effect of Storage Time and Packaging Material

    Check-All-That-Apply (CATA) Test to Investigate the Consumers’ Perception of Olive Oil Sensory Properties: Effect of Storage Time and Packaging Material oleh Maria Piochi, Giorgia Cabrino, Luisa Torri

    Diterbitkan 2021-07-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  2. 2
    Understanding Italian Consumers’ Perception of Safety in Animal Food Products

    Understanding Italian Consumers’ Perception of Safety in Animal Food Products oleh Maria Piochi, Michele Filippo Fontefrancesco, Luisa Torri

    Diterbitkan 2022-11-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  3. 3
    Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract

    Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract oleh Roberta Dordoni, Guillermo Duserm Garrido, Laura Marinoni, Luisa Torri, Maria Piochi, Giorgia Spigno

    Diterbitkan 2019-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  4. 4
    Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese

    Relationship between Sensory Attributes, (Dis) Liking and Volatile Organic Composition of Gorgonzola PDO Cheese oleh Luisa Torri, Eugenio Aprea, Maria Piochi, Giorgia Cabrino, Isabella Endrizzi, Alessia Colaianni, Flavia Gasperi

    Diterbitkan 2021-11-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  5. 5
    Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits

    Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits oleh Giuseppe Di Lecce, Maria Piochi, Deborah Pacetti, Natale G. Frega, Edoardo Bartolucci, Serena Scortichini, Dennis Fiorini

    Diterbitkan 2020-07-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  6. 6
    Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food

    Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food oleh Sharon Puleo, Ada Braghieri, Corrado Pacelli, Alessandra Bendini, Tullia Gallina Toschi, Luisa Torri, Maria Piochi, Rossella Di Monaco

    Diterbitkan 2021-12-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  7. 7
    Bitter Is Better: Wild Greens Used in the Blue Zone of Ikaria, Greece

    Bitter Is Better: Wild Greens Used in the Blue Zone of Ikaria, Greece oleh Andrea Pieroni, Gabriella Morini, Maria Piochi, Naji Sulaiman, Raivo Kalle, Shiekh Marifatul Haq, Andrea Devecchi, Cinzia Franceschini, Dauro M. Zocchi, Riccardo Migliavada, Julia Prakofjewa, Matteo Sartori, Nikos Krigas, Mushtaq Ahmad, Luisa Torri, Renata Sõukand

    Diterbitkan 2023-07-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:

Alat Pencarian: